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3. Place the egg whites, egg white powder, cream of tartar and salt in a stand mixer fitted with the whisk attachment and mix at medium speed. Add half the sugar and mix on high speed. Gradually add remaining sugar and whip to stiff peaks.

4. Switch to paddle attachment and mix on low speed. Add the butter, salt and honey and mix until blended. Add the yolks, pecan oil and the dry ingredients. Scrape the batter into a lined sheet pan and bake at 300 to 320°F for 15 minutes, with vent open.

Apple Cider Jus:

9.5 oz/270 g sous vide apple juice

1.4 oz/40 g granulated sugar

0.17 oz/5 g cornstarch

Make a slurry with the cornstarch and some of the apple juice. Combine remaining apple juice and sugar in a saucepan and bring to a simmer. Add slurry and cook until thickened.

2. Sift pastry flour and baking powder together and add to butter mixture, mixing just until combined. Roll dough to 2 mm and bake at 320°F. As soon as it comes out of the oven, cut into the shape of molded cream cheese mousse to be used as base.

Cream Cheese Mousse:

6.9 oz/196 g cream cheese

5 oz/143 g crème fraiche

2.2 oz/63 g egg yolks

6.9 oz/196 g granulated sugar

3.1 oz/88 g water, divided

0.25 oz/7 g gelatin

0.6 oz/19 g lemon juice

7.8 oz/222 g whipped cream

1. Combine cream cheese and crème fraîche.

2. Whisk egg yolks in stand mixer fitted with whisk attachment.

3. Combine the sugar with 1.8 oz/52 g of the water and cook to 244°F. Pour the sugar syrup over the whipping egg yolks and whip at medium-high speed until cool.

4. Bloom the gelatin in the remaining 1.3 oz/36 g water. Melt the hydrated gelatin and combine with the pâte à bombe, lemon juice and the cream cheese mixture. Fold in the whipped cream.

Assembly:

Coriander blossoms for garnish

Use the Cream Cheese Mousse, Tatin-style Compote and Pecan Moelleux as the insert, with Sablée Dough as the base, to build an individual-sized entremet in any shape desired. Once unmolded, place the dessert on the plate and finish plate using cubes of Apple Gelée arranged with 3 groups of Compressed Apple and Apple Pearls. Use the Apple Cider Jus to sauce the plate and finish with a quenelle of sorbet garnished with coriander blossoms.